Creamy Summer Tomato Soup
A fresh take on a cream of tomato soup that highlights roasted tomatoes and garlic, basil and parsley and coconut milk for a quick and satisfying meal.
Equipment
- 1 Roasting Tray
- 1 Blender
Ingredients
- 4 cups cherry tomatoes (or any tomato, cut into 1 inch pieces)
- 3 large cloves garlic, peeled
- drizzle of good oil
- pinch salt
- freshly ground black pepper
- 1 13.5 oz can of coconut milk, light or regular
- few tbsp pine nuts
- few sprigs each of basil and parsley (or one or the other)
Instructions
- Combine the tomatoes, garlic, olive oil, salt, pepper and parsley (if using) in a roasting pan. Toss to coat and roast at 375 degrees for about 45 minutes (or until they have released their juices and have softened).
- In a blender, combine the tomato mixture the coconut milk until roughly combined (I like to see little specks of tomato in my soup). Heat the soup to your preferred heat level, or simply serve as is (I like it both lukewarm and warmed up).
- In a skillet, dry toast the pine nuts until they turn tan and fragrant (do this over low heat).
- Serve the soup in bowls, and sprinkle the pine nuts on top. If using basil, tear some on top or chiffonade into ribbons. Enjoy!